Salmon Pea Wiggle Recipe -
Salmon Pea Wiggle Recipe
  • READY IN 30 mins

Salmon Pea Wiggle

Recipe by  

"This easy recipe is made with canned salmon and peas in a milk gravy. Serve on toast or saltine crackers for a quick tasty meal. Yummy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2004

I make a recipe similar to this but I start it by making a roux with butter and flour to thicken the milk. I add the milk slowly and wait for it to thicken. I also use 1-2 cans of East Point Canned Shrimp instead of salmon. The salmon is a bit too much for me. This recipe is classic new england and milk gravy is a bit bland, but for me, add a bit of salt, pour over saltine crackers and this is fantastic comfort food!!!

Most Helpful Critical Review
Dec 16, 2005

Maybe I didn't follow the recipe right but it did not come out the way it should have... it turned out too saucy.


16 Ratings

Jan 03, 2011

I agree it is best to make a lump free white sauce first. 2T flour, 2T butter (or oil), and 1 cup milk is the basic recipe. Double it for this one. Melt the butter, add the flour, cook briefly (45 sec), add the milk and thicken. Add milk if too thick. Then add canned (or preferably frozen) peas. Heat. Then add the salmon keeping chunks. Heat on the lowest setting. Red salmon is better than Pink. Strangely, fresh caught cooked salmon is not as good as canned!

Jan 02, 2006

I am so happy to have found this recipe. I grew up eating this and I love it. It's even better over boiled potatoes mashed with a fork.

Apr 07, 2009

I halved this recipe to make 2 good sized servings and served it over sliced potatoes. Also used frozen peas. It was quite tasty, not to mention healthy and quick! It's like a faster version of tuna (or I guess salmon) casserole. I'll make this again, thanks for the recipe!

Mar 01, 2010

to all of you that thought this was too "saucy", well that is what this food is. it's why its called salmon pea WIGGLE, and not salmon pea casserole! it's meant to be used like a gravy. this is just like my grandmother made it, very tasty!

Aug 23, 2010

I grew up loving this recipe, and made it by making a rue first with butter and flour, then adding the milk peas and salmon......eating it over saltines, boiled or mahsed potatoes....brings back warm childhood memories of simpler days...

Jun 08, 2005

Love this! Great for a winter or rainy day and full of vitamins. Sure to get kids to eat fish and love it!! Mine do


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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